Steamed dumplings with beef, Pleurotus eryngii and hot noodles

Beef is rich in protein, fat, vitamin B, nicotinic acid, calcium, phosphorus, iron and cholesterol. It has the effects of strengthening tendons and bones, tonifying deficiency and nourishing blood, resolving phlegm and calming wind.

Pleurotus eryngii has almond fragrance, plump meat, fresh and delicious, fragrant taste and rich nutrition, and can cook dozens of delicious dishes. It also has the effects of reducing blood lipid and cholesterol, promoting gastrointestinal digestion, enhancing immunity and preventing cardiovascular diseases.

Label: salty and fresh steamed for one hour, high-grade jiaozi pasta staple food summer menu.

condiments

Beef (250g), Pleurotus eryngii (300g), flour (350g), 80-degree hot water (appropriate amount).

condiment

Onion (20g) ginger (10g) delicious (10ml) oyster sauce (5ml) soy sauce (5ml) salt (proper amount) pepper (2g) peanut oil (30ml).

kitchenware

steamboat

1 Chop beef into meat.

2 chopped onion and ginger.

3 Put the two together in the pot, add seasoning and stir in one direction.

4 Wash Pleurotus eryngii and cut into small pieces.

5 put it into the meat stuffing.

6 Stir evenly along the direction of mixing the meat stuffing.

7 Add proper amount of hot water to the flour.

White radish beef jiaozi

condiments

Beef1000g white radish1000g.

condiments

Vegetable oil sesame oil

Dumpling stuffing seasoning soy sauce

Cooking wine refined salt

Tender meat powder 5g ginger.

3 shallots

Production steps of white radish beef jiaozi

1. Beef stuffing, mix well with tender meat powder, cooking wine and vegetable oil, and let stand for about 40 minutes.

2. Cut ginger into foam, add ginger foam and 250g water to beef stuffing and mix well.

3. Wash the white radish, knead it into filaments, cook it in a boiling water pot, and remove it. Squeeze out the water by hand, put it on the chopping board and chop it into fine particles with a knife.

4. Cut the green onions into fine powder.

5. Add radish and chopped green onion to the beef stuffing, then add refined salt, dumpling stuffing seasoning, soy sauce and sesame oil and mix well.

6. Stir the flour while adding water until it becomes snowflake. Knead jiaozi dough by hand, cover it with a wet cloth and knead for 15 minutes (the dough, flour and water in my home and jiaozi are generally 100: 60).

7. Knead the dough into strips on the chopping board and divide it into agents. Flatten the dough and roll it into dumpling skin. Take a dumpling skin and put stuffing in the middle. Jiaozi wrapped in crescent moon.

8. Fill the pot with water, bring it to a boil and pour it into jiaozi. Push jiaozi gently along the edge of the pot with a colander, so that jiaozi can turn without touching the bottom of the pot. When the water in the pot is boiled, half a bowl of cold water will be poured in, and half a bowl of cold water will be poured in when it is boiled again. Repeat three times. Until jiaozi's belly bulges, the dumpling skin can bounce up quickly and be cooked with a press of his hand. Take it out immediately and dip it in vinegar or Chili oil according to his own preferences.

8 Knead into dough.

9 wet longbu 10 minutes should wake up.

10 and then knead to three lights.

1 1 Knead the dough into dumpling wrappers.

12 packs of jiaozi.

13 add appropriate amount of water to the steamer and put it into jiaozi.

14 Cover the fire and turn to medium heat for 8 minutes.

Tip:

Be sure to chop up the meat for the children.